To make the salad:
Preheat the oven to 400. Line two baking sheets with parchment paper. On one baking sheet, spread out the red kuri squash cubes, and on the other, spread out the beet cubes. Lightly spray each with olive oil spray (or drizzle with a bit of olive oil). Sprinkle the cinnamon and nutmeg over the red kuri squash and the rosemary over the beets. Salt and pepper both to taste, then toss to fully coat. Place both sheets in the oven and bake for 30 minutes, tossing halfway through to ensure even cooking. Once the vegetables are done baking remove from oven and let cool for 5-10 minutes.
While the vegetables are cooking, place your kale in a large bowl and drizzle the lemon juice and 1 teaspoon of olive oil over it. Spend about 5 minutes rubbing the lemon juice and olive oil into the kale. Set aside- the lemon juice will continue to break down the fibers in the kale leaves and make it a bit softer.
Add the apple slices and veggies to the bowl of kale and toss to combine. To serve, place a bit of the salad on a plate/in a bowl, drizzle some cranberry orange balsamic dressing on top and sprinkle with pecan parmesan.
To make the dressing:
Combine the orange juice and coconut sugar, letting the sugar dissolve, in a small saucepan and bring to a boil.
Once it is boiling, lower to a simmer and add the cranberries. Once the cranberries begin to pop, after a few minutes, add the balsamic vinegar and lower the heat to a dull simmer. Let cook, stirring occasionally, for about 5-7 minutes. Remove from heat and chill until ready to use.
To make the pecan parmesan:
Combine all of the parmesan ingredients in the bowl of a food processor and pulse until it has a crumbly texture with tiny pieces of pecan. Do not overprocess- You do not want a flour-like or nut butter-type consistency. Pour the pecan parmesan into a bowl and chill until ready to use.
Combine, serve, and enjoy!